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Healthy No-Added-Sugar Pumpkin Banana Bread Recipe

Healthy No-Added-Sugar Pumpkin Banana Bread Recipe
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★★★★★

4.8 from 19 reviews

This Healthy No-Added-Sugar Pumpkin Banana Bread combines the natural sweetness of ripe bananas and pumpkin puree to create a moist, flavorful loaf without any refined sugar. It’s spiced with a blend of pumpkin pie spices and uses wholesome white whole wheat flour, making it perfect for a nutritious breakfast or snack option.

Ingredients

Scale

Wet Ingredients

  • ¾ cup pure pumpkin purée
  • 1 ½ cups mashed overripe bananas (from about 2–3 medium, very overripe bananas)
  • 3 tablespoons melted coconut oil or avocado oil
  • 2 eggs
  • 1 teaspoon vanilla, pumpkin, or banana extract

Dry Ingredients

  • 2 cups white whole wheat flour
  • 1 tablespoon pumpkin spice blend (cinnamon, nutmeg, ginger, cloves, allspice)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Optional Mix-ins

  • ½ cup chopped walnuts, pecans, raisins, or chocolate chips

Instructions

  1. Preheat the oven & prepare the pan(s): Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan or three mini loaf pans. This ensures the bread won’t stick and will bake evenly.
  2. Mix the wet ingredients: In a large bowl, mash your bananas thoroughly if you haven’t done so already. Add the pumpkin purée, melted coconut or avocado oil, eggs, and your choice of extract (vanilla, pumpkin, or banana). Whisk everything together until the mixture is fully incorporated and smooth.
  3. Add the dry ingredients: To the same bowl, add the white whole wheat flour, pumpkin pie spice blend, baking powder, baking soda, and kosher salt. Use a whisk to gently mix the dry ingredients into the wet until just combined. Be careful not to over-mix, as this can make the bread dense.
  4. Stir in optional mix-ins: If you like, fold in your choice of ½ cup chopped walnuts, pecans, raisins, or chocolate chips for added texture and flavor.
  5. Pour batter into prepared pan: Transfer the batter into your greased loaf pan(s), smoothing the top with a spatula for even baking.
  6. Bake and adjust oven temperature: Place the pan in the oven and immediately reduce heat to 350°F. Bake for about 60-65 minutes if using a 9×5-inch loaf pan. For an 8 ½”x4 ½” pan, bake 70-75 minutes, and for mini loaves bake 35-40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
  7. Cool the bread: Remove the bread from the oven and allow it to cool in the pan on a cooling rack for 15-20 minutes. Then, carefully transfer the loaf to a wire rack and let it cool for another 10-15 minutes before slicing to prevent crumbling.

Notes

  • Use white whole wheat flour for a lighter texture and more nutrients; you can substitute with all-purpose flour if desired but the bread will be less nutritious.
  • You can make your own pumpkin pie spice by combining 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, and a pinch of allspice.
  • Make sure bananas are very overripe for maximum sweetness and moisture.
  • Mix-ins like nuts or raisins add texture and flavor but can be omitted for a plain bread.
  • Store bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze leftover slices for up to 3 months.

Nutrition

Keywords: pumpkin bread, banana bread, no added sugar, healthy bread, pumpkin banana, fall recipe, whole wheat, sugar-free

Find it online: https://todayfoodrecipe.com/healthy-no-added-sugar-pumpkin-banana-bread-recipe/